Ingredients
1 cup White Wine Vinegar
1 cup Low Sodium Soy Sauce
1/2 Cup Brown Sugar
2 tablespoon Minced Garlic
3/4 teaspoon Crushed Red Pepper Flakes
2 dried Bay Leaves
12 Chicken Drumsticks
2 Cups Chicken Broth
2 tablespoons of Lime Juice ( try to use fresh)
Salt and Ground Black Pepper ( to taste)
2 tablespoons Fresh Parsley ( chopped)
2 Limes cut into wedges for decoration and extra flavoring
1 cup of Jasmine Rice
1 tablespoon Paprika
1/2 Tablespoon Cumin
1 tablespoon Tumeric
1 cup of chopped Red and Green Peppers
1 cup of Peas
1 tablespoon Vegetable Oil
Multi-colored Sushi Handroll Papers
Marinade
In a mixing bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes and bay leaves. Be sure to mix this thoroughly until the sugar has completed dissolved into the mixture.
Place the chicken drumsticks in a large bowl or glass baking dish and pour the marinade over the chicken. Allow the chicken to marinate for two hours in the fridge and be sure to turn the chicken about an hour into the marinating process.
Cooking the Stuffing
Place the marinated chicken in a pot with the marinade and add the chicken broth.
Bring the pot to a boil and then cover and reduce heat. Simmer for about 50 minutes and be sure to turn the chicken every 20 minutes.
Add the lime juice to the cooked chicken in the pot and set aside to cool.
In a pot of boiling water add your rice, oil and some salt to taste. Bring it to a boil once again and reduce heat. Allow the rice to cook for about 15 minutes and then drain.
In a large saucepan, add your rice , peppers , peas , cumin, paprika , salt, and tumeric.
Cook over medium heat and then cover and allow the flavors to blend for about 7 minutes.
Remove from heat and allow to cool.
Wraps
Cut your chicken into small strip pieces about One Inch long
Lay your Sushi Wraps one at a time on a dry cutting board in a diagonal angle .
Add your rice and chicken filling.
Wrap the sushi roll to your liking in tightness.
Decorate with Lime wedges and enjoy !!
